Facile formation of caramel colours using the polysaccharide material that is extracted from the fruit of Azanza garckeana

Food Chemistry

Volumn 65, Issue 3, 1999, Pages 303-307

  Benhura, Mudadi A N ^a   Mbuya, Nkosinathi ^a   MacHirori, Elizabeth ^a  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CARBOHYDRATE ANALYSIS; COLOR; EXTRACTION; FRUIT; MUCILAGE; TEMPERATURE;

EID: 0033060370     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00199-X     Document Type: Article

References (5)

1. Allen, S. E., (Ed.) (1989). Analysis of vegetation and other organic materials. In Chemical Analysis of Ecological Materials. Oxford: Blackwell. pp. 46-61.
2. Chaplin, M. F., and Kennedy, J. F. (Eds.) (1986). Carbohydrate analysis, Oxford: IRL Press.
3. Chappel C.I., Howell J.C. Caramel colours - A historical introduction. Food and Chemical Toxicology. 30:(5):1992;351-357.
4. Greenshields R.N., Macgillivray A.W. Caramel - part 1, The browning reactions. Process Biochemistry. December:1972;11-16.
5. Light B.H., Shaw K., Smith C., Mendoza M., Orr J., Davies D. V. Characterization of caramel colours. Food and Chemical Toxicology. 30:(5):1992;375-382.